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Trying bone in ribeye tonight for first time

ChuckR
ChuckR Posts: 248
in EggHead Forum
I am assuming I need to add a little extra time for cooking due to the bone. How much would you suggest?

Suwanee, GA
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Comments

  • Hans61
    Hans61 Posts: 3,901
    edited September 2016
    use a meat thermometer not time. 125-135 medium rare, 135-145 medium, 145 and up ruined :-)
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Do however you feel comfortable, but time is negligible, maybe 5, 10 max ( and I can not imagine that much) mins indirect and about 2 mins direct?

    I do all my steaks indirect, so there is more forgiveness, better consistency, and better monitoring this way. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Hans61
    Hans61 Posts: 3,901
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • pgprescott
    pgprescott Posts: 14,544
    I'm with the chefs!!
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  • pgprescott
    pgprescott Posts: 14,544
    Enjoy the steak!
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    Bone-In Ribeye is my all time favorite steak. My wife and I usually split a large one because near the bone is cooler rare-med rare where I like it and the outside is about medium for her.  As always, use the probe.

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • Hans61
    Hans61 Posts: 3,901
    How'd they turn out?
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • ChuckR
    ChuckR Posts: 248
    It was spectacular. Only problem is i did not get any pictures. Oh well. Thanks for the help all. 
    Suwanee, GA
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  • Hans61
    Hans61 Posts: 3,901
    Ha! Glad to read it went well for ya man!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • ChuckR
    ChuckR Posts: 248
    Thanks Hans. Next time I will work on pictures. I always get hungry and forget.
    Suwanee, GA
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  • DieselkW
    DieselkW Posts: 915
    Interesting that USDA and "chef's standards" have different temperatures for done-ness.
    My wife likes her steaks at 145º pulled, <150º on the plate. It's still pink and doesn't "bleed" after resting her way. I call that medium. Mine gets pulled ten degrees cooler. She avoids looking at it while we're eating.

    When company comes for steak night, I get a little stressed over getting each "order" correct, mostly because I run out of probes and have to check with the Thermopen, opening the lid more than I like to. Of course, the one I had picked out for rare gets put on a hot spot and I have to juggle....

    I find the most difficult part of cooking is pleasing everyone's varying definition of done. My "medium" at 150º is not the same as USDA or chef standards.

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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